*Depends on how much hydration you have in your starter. If it is highly hydrated and thin use a little less water, if it is very thick use a little more water.

Combine milk, melted butter, salt, and sugar with the levain and mix thoroughly.

Add the flour and mix at med low for 3 to 4 minutes until you have a smooth dough and the sides of the mixer are clean, or mix by hand until you have a smooth dough with good elasticity.

Place in refrigerator and bulk ferment for one or two days.

To make dinner rolls

Pour the dough out on a clean smooth surface. Knead and roll the dough out so there is a roll or mound from which portions can be cut. Cut and weigh about 100g (3 oz) portions. Roll each piece on dry counter until it rounds into a nice round ball. Place ball in a well greased pan. (Grease with butter and coconut oil). There should be a little room between them (about 1/4 inch). Fill an entire pan so that as they rise they are supported. If there is dough left over get creative. (I sometimes make a small loaf of cinnamon bread).

Cover with a cling wrap and let them rise to about double in size, it may take a few hours depending on the temperature of your kitchen. Keep an eye on them.

Pre-heat oven to 350F. Remove the cling wrap and bake 20-25 minutes. Check the inner temperature of the rolls with a thermometer. When the inside temperature reads 195F they a done. Brush with melted butter immediately. Serve warm if possible.

They will keep for a few days in a plastic bag. Let them cool completely before putting them in the bag. They also can be frozen after they cool. Wrap in foil and then a paper bag. Thaw over night and refresh in a 350F oven for 3-5 minutes.

We finally have time to play around with the White Sonora Organic Whole Grain Pastry Flour. Darrold has been adding it to bread at about 20-30% and it adds a little different, good, flavor profile without sacrificing oven spring. He has been using it to make crepes, pancakes and waffles and this is the nutritious… Continue Reading

This is a versatile recipe. It can be used for bread and pizza crust. First day Make a levain preferment: 25 – 35 gr starter 100 gr Heritage White or Sifted Flour 75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Mix thoroughly by hand so that all the flour and water are combined… Continue Reading